Any good recipes for southern fried chicken?

Southern Fried Chicken





When cooking true, Southern fried chicken, the secret is to cook it SLOW - Let me repeat, SLOW. If a recipe doesn't say slow, it's not authentic. That's how we do things culinary-wise down here and it's worked for countless generations.





1/2 gallon of peanut oil (Nothing other than peanut oil)


2-3 pounds chicken breasts (bone in) and chicken legs (Completely thawed!-this is VERY important)


3 cups self-rising flour


Salt, pepper and paprika to taste (the more, the better)


4 eggs, beaten





METHOD





Heat peanut oil in a deep fryer to 350掳F.





Thoroughly wash chicken and pat dry with paper towel. In a large mixing bowl, mix together flour, salt, pepper and paprika. Roll and thoroughly coat each piece of chicken in flour and seasoning mix.





Dip each piece in beaten egg mixture.





Re-roll in flour and seasoning mixture once more.





Place in deep fryer for 30-40 minutes TURNING CHICKEN PIECES ONLY ONCE-Again, VERY IMPORTANT.





After 30-40 minutes you'll have a wonderful, brown and crispy skin (scald as we say down here) and the inside of the chicken will be moist and tender.Any good recipes for southern fried chicken?
Alton Brown's recipe from good eats. This man is genius.





Watch it on youtube


http://www.youtube.com/watch?v=Dbc1aW5C1鈥?/a>


http://www.youtube.com/watch?v=aWtC_3zUd鈥?/a>





Recipe:


http://www.foodnetwork.com/food/recipes/鈥?/a>Any good recipes for southern fried chicken?
chefs.com
TV Dinner Fried Chicken





Chicken, cut into 8 pieces (one 3-pound bird)


1 1/2 cups buttermilk


1 cup flour


1 cup cornflakes, crumbled


1 teaspoon paprika


1 teaspoon garlic powder


1 1/2 teaspoons salt


1/2 teaspoon pepper


Vegetable oil as needed





Soak chicken pieces in buttermilk 2 to 3 hours, refrigerated.





In large bowl, combine dry ingredients.





Remove 1 piece of chicken from buttermilk, allowing excess to drip off. Coat with dry mixture; set aside. Repeat with all pieces.





In deep skillet, heat 3/4-inch-deep oil to 350 degrees F.





Fry 2 to 3 chicken pieces at a time, 10 to 15 minutes, turning to ensure even cooking. Drain on paper towels.
Sylvia's Absolute Best Southern Fried Chicken





A New York Soul Food Classic. Emeril and Sylvia make the best Southern fried chicken ever!


Ingredients





One 3 1/2-pound chicken, cut into eighths


1 1/2 teaspoon salt


1 1/4 teaspoon freshly ground black pepper, divided


1/2 teaspoon garlic powder


1/4 teaspoon paprika


1 cup vegetable oil





Directions


1. Rinse the chicken and pat dry. In a small bowl, combine the salt, 1 teaspoon of the black pepper, and the garlic powder. Sprinkle over the chicken. Let stand at least 20 minutes 鈥?or, even better, overnight 鈥?in the refrigerator.





2. Place the flour, the remaining 1/4 teaspoon black pepper, and paprika into a plastic bag. Add the seasoned chicken and shake until each piece is covered with flour.





3. In a large skillet, heat the oil over high heat until it bubbles when a little flour is sprinkled in. Add the chicken pieces and reduce the heat to medium. Cook for 7 to 10 minutes or until the chicken is nicely browned on the bottom. Turn and cook on the other side for 7 to 10 minutes or until cooked through.





4. Remove from the skillet and drain on paper towels before serving.





http://www.wchstv.com/gmarecipes/souther鈥?/a>


(*-*)